Manale's Seafood Stuffed Eggplant

Courtesy Pascal's Manale

Magnificent, delicious use for eggplant from your garden.


6 oz. Olive oil
12 oz. Ham (chopped)


3 Onions (chopped)
2 Celery stalks (chopped)
1 Garlic clove (chopped)
4 Bell pepper (chopped)
1 ½ tsp. Thyme
1 ½ tsp. Oregano
2 ½ cups Green onion
2 ½ lb. Louisiana Shrimp (150+)
1 cup Romano cheese (grated)
1 lb. Claw crabmeat
6 Eggplant
½ tsp. Cayenne pepper
½ tsp. White pepper
4 cups Bread crumbs
4 Eggs (beaten)
1 lb. Louisiana Lump crabmeat
¼ cup Parsley (chopped)  


Peel, boil, drain and chop eggplant.  Hold till later.
Heat oil in skillet, brown ham; add mirepoix cooking until onions caramelize.
Add thyme, oregano, 1 ¼ cup green onions and shrimp. Cook about 10 minutes.
Add cheese, claw crabmeat, and eggplant. 
Add eggs, cayenne pepper, white pepper, 1 ¼ cups green onions and bread crumbs. Cook 5 minutes. 
Remove from heat.  Fold in lump crabmeat. 

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